I made a quick impromptu lunch combining random pantry ingredients I had at home. What emerged, was this incredible tuna noodle pasta salad. Unlike tuna noodle casserole, this tuna noodle pasta salad recipe is served at room temperature or slightly chilled.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, garlic powder and black pepper. Whisk until well combined.
Next, add the cooked pasta, diced onion, diced celery, diced jalapeno, 1 can of EVOO tuna with the oil and roughly chopped dill. Toss until well combined.
Top everything with fresh avocado, and sliced hard boiled eggs. You can also grate or dice the eggs if you prefer.
Serve at room temperature or slightly chilled and enjoy!